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Watermelon Creme Supreme
8 oz Lemon low fat yogurt
3/4 c Skim milk
1 pk French vanilla instant pudding mix (3.4 oz size)
8 oz Nonfat Cool-Whip, thawed
1 pk Frozen reduced-fat pound cake, thawed (10.75 oz)
5 c Cubed watermelon (about 1" cubes, seeds removed)
Beat yogurt, milk and pudding mix in bowl until thick. Reserve 1 cup
whipped topping. Fold remaining whipped topping into pudding mixture.
Cut cake into 1/2-inch-thick slices. Spread half of pudding mixture in
bottom of glass bowl. Top with half of cake slices; arrange half of the
watermelon cubes over cake. Repeat layers of pudding mixture, cake and
watermelon. Top with reserved whipped topping. Refrigerate, covered, at
least 2 hours before serving.
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